Fatty acid profiles and lipid oxidation status of sun dried, deep fried, and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

Simple item page
dc.creatorChaula, Davis
dc.creatorLaswai, Henry
dc.creatorChove, Bernard
dc.creatorDalsgaard, Anders
dc.creatorMdegela, Robinson
dc.creatorHyldig, Grethe
dc.date2021-05-13T05:24:59Z
dc.date2021-05-13T05:24:59Z
dc.date2019
dc.date.accessioned2022-10-25T08:51:16Z
dc.date.available2022-10-25T08:51:16Z
dc.descriptionJournal of Aquatic Food Product Technology 2019, VOL. 28, NO. 2, pp. 165–176
dc.descriptionFreshwater fishes contain long chain omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) of highest nutritional value. PUFAs in fish are susceptible to oxidative damage during processing and subsequent storage. Sardines (Rastrineobola argentea) are an important fish species of Lake Victoria, constitut- ing 72.3% of the total landings by weight on the Tanzanian side of the lake. Fatty acid profiles and lipid oxidation status of sun-dried, deep-fried, and smoked sardines were investigated. Lipid oxidation was assessed by peroxide value, thiobarbituric acid reactive substances (TBARS), and free fatty acids. Fatty acids were analyzed by gas chromatography with flame ionization detector. The three omega-3 PUFAs: docosahexaenoic acid (C22:6n-3), docosapentaenoic acid (C22:5n-3), and eicosapentaenoic acid (C20: 5n-3) contributed 57–60, 63, and 38% of PUFAs in sun-dried, smoked, and deep-fried sardines, respectively. Lipid oxidation reactions were more pronounced in sardines dried on sand and rocks, with TBARS values 97.87 and 84.18 μmolMDA/kg, respectively. The polyene index was significantly lower (p < 0.05) in deep-fried sardines, indicating lower retention of PUFAs in the product. Lake Victoria sardines are a rich source of omega-3 PUFAs. PUFAs in sun-dried sardines are prone to oxidative damage. Smoking resulted in relatively higher retention of omega-3 fatty acids in products.
dc.formatapplication/pdf
dc.identifier1049-8850
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/3522
dc.identifier.urihttp://hdl.handle.net/123456789/91193
dc.languageen
dc.publisherTaylor & Francis
dc.subjectDagaa
dc.subjectOmega-3 fatty acids
dc.subjectFreshwater fish
dc.subjectFish lipids
dc.subjectThiobarbituric acid reactive substances
dc.subjectLake Victoria
dc.subjectSardines
dc.subjectPolyunsaturated fatty acids
dc.titleFatty acid profiles and lipid oxidation status of sun dried, deep fried, and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzania
dc.typeArticle

Files

Collections

Sokoine University